Chicken and Rice Stirfry

Chicken And Rice Stirfry Recipe

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Pamela Riche


★★★★★ 1 vote


1 lb
chicken breast, boneless and skinless, cut in chunks
stalks celery, diced
1 large
carrot, diced
1 large
onion, quartered
1 tsp
chicken bouillon
1 can(s)
chicken broth
2 1/2 c
1 1/2 c
3 Tbsp
soy sauce, low sodium
garlic cloves, crushed


1Mix 2 cups water and can of broth, bring to a boil.
2Add rice, bring to a boil then cover and reduce heat to simmer until liquid is absorbed - approximately 30 minutes.
3In wok or large pan heat 1/2 cup of water, bouillon and garlic over medium high heat.
4Add prepared vegetables and chicken.
5Stir fry until vegetables are tender and chicken is cooked through, about 15 minutes.
6Add cooked rice and stir well.
7Add soy sauce and mix in.
8NOTES: Make sure all visable fat is removed from chicken before cooking.

About Chicken and Rice Stirfry

Course/Dish: Chicken
Regional Style: Asian
Other Tag: Quick & Easy